Isolation, identification and physiological study of Lactobacillus fermentum LPB for use as probiotic in chickens

Reque, Elizete De Fátima; Pandey, Ashok; Franco, Sebastião Gonçalves; Soccol, Carlos Ricardo

doi:10.1590/s1517-83822000000400012

Cited by 21 publications

(9 citation statements)

References 12 publications

(7 reference statements)

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“…Perlakuan Rata-rata A B C D E F 1 5,15±0,66 6,64±0,77 6,34±0,33 6,60±0,19 6,69±0,20 5,84±0,29 6,21±0,70 A 2 5,56±0,50 6,08±0,92 5,90±0,41 5,98±0,55 5,88±0,62 5,23±0,67 5,77±0,63 B 3 6,06±0, (Reque et al, 2000). Selain memproduksi asam organik terutama asam laktat, L. plantarum A-1 menghasilkan senyawa bakteriosin yang disebut dengan plantaricin ASM-1 yang mampu menghambat pertumbuhan E. coli (Hata et al, 2010).…”

Section: Mingguunclassified

Efektivitas Probiotik Lactobacillus plantarum 2C12 dan Lactobacillus acidophilus 2B4 Sebagai Pencegah Diare pada Tikus Percobaan

Arief¹,

Jenie²,

Astawan³

et al. 2010

medpet

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Probiotik didefi nisikan sebagai mikroorganisme hidup yang dikonsumsi oleh manusia atau hewan dalam jumlah yang cukup, mampu hidup dan melewati kondisi lambung dan saluran pencernaan serta bermanfaat bagi sel inangnya dengan jalan meningkatkan kesehatan bagi inangnya (Savadogo et al., 2006; FAO/WHO, 2002). Bakteri probiotik juga harus termasuk kelompok aman atau GRAS (Generally Recognized as Safe). Lactobacillus plantarum dan Lactobacillus acidophilus termasuk spesies bakteri yang tergolong dalam probiotik (Salminen & Wright, 2004).

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“…According to Sharpe and Pettipher (1993), this heterofermentative Lactobacillus specie has predominated in different kinds of spoiled herring. Also, it has been frequently identified in chickens (Reque et al, 2000), a Balinese sausage (Antara et al, 2002), or boza, a traditional Bulgarian fermented beverage (von Mollendorff et al, 2006).…”

Section: Strain Identificationmentioning

confidence: 99%

Partial Characterization of Nine Bacteriocins Produced by Lactic Acid Bacteria Isolated from Cold-Smoked Salmon with Activity againstListeria monocytogenes

et al. 2009

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Nine LAB bacteriocin-producers, isolated from vacuum-packaged cold-smoked salmon (CSS), were phenotypically and genotypically identified as Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus fermentum, Enterococcus faecium, and Pediococcus acidilactici. Their bacteriocins were partially characterized. The antimicrobial spectrum was determined against Listeria monocytogenes, E. faecalis, E. faecium, and Staphylococcus aureus. The molecular size of bacteriocins ranged from 2.8 to 4.5 kDa. They were inactivated by treatment with proteolytic enzymes but not by lipolytic or glycolytic enzymes. Maximal activity against L. monocytogenes ranged between 800 and 10000 AU/mL at pH 6.5. Most of the bacteriocins maintained full activity in a pH range of 2.0 to 8.0 but were partially or completely inactivated at pH 10.0. After heating at 60°C and 100°C, only two bacteriocins from Lb. curvatus strains partially lost activity. All bacteriocins showed a narrow spectrum of activity and a high anti-listerial activity, which is characteristic of the class IIa bacteriocins. Isolated bacteriocinproducing LAB could be used successfully in the bio-preservation of CSS and development of new potential bio-preservatives for CSS active against L. monocytogenes.

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“…Tal es el caso de Lactobacillus plantarum LPB, cepa evaluada por Reque et al (2000), la cual sobrevivió en altas concentraciones de bilis: 3 y 10 %. Ehrmann et al (2002) verificaron también esta capacidad en cepas de Lactobacillus salivarius TMW 1.992 y Lactobacillus animalis TMW 1.972, aisladas de patos.…”

Section: Discussionunclassified

AISLAMIENTO, IDENTIFICACIÓN Y CARACTERIZACIÓN PARCIAL DE LAS PROPIEDADES PROBIÓTICAS DE CEPAS DELactobacillussp. PROCEDENTES DEL TRACTO GASTROINTESTINAL DE POLLOS DE CEBA ISOLATION, IDENTIFICATION AND PARTIAL CHARACTERIZATION OF THE PROBIOTIC PROPERTIES OFLactobacillussp. STRAINS OBTAINED FROM THE GASTROINTESTINAL TRACT OF BROILERS

Rondón

Samaniego

Bocourt³

et al. 2008

Ciencia y Tecnologia Alimentaria

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“…These prebiotics have been investigated with regards to antitumour activity (52), immunomodulation (55), and cholesterol reduction (50). In recent years, there has been considerable interest in the use of probiotic microorganisms and organic acids as alternatives to antibiotics in feeds to reduce antibiotic residues in the carcass, among other excellent benefits such as diarrhea control and immunostimulation (2,37,42,48,54,61). The antimicrobial effect exerted by results from a series of highly coordinated enzyme-catalysed events.…”

Section: Introductionmentioning

confidence: 99%

Molecular characterisation and biomass and metabolite production of Lactobacillus reuteri LPB P01-001: a potential probiotic

Pancheniak¹,

Maziero²,

Rodríguez-León³

et al. 2012

Braz. J. Microbiol.

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Lactobacillus reuteri LPB P01-001 was isolated from the gastrointestinal tract of wild swine and was characterised by biochemical testing and sequencing of gene 16S rRNA. A simple and low-cost culture medium based on cane sugar (2.5% p/v) and yeast extract (1% p/v) was used in the production of this probiotic. The fermentative conditions were a) pH control at 6.5 and b) no pH control; both were set at 37°C in a 12 L slightly stirred tank bioreactor. Fermentation parameters such as the specific growth rate, productivity and yield of biomass, lactic and acetic acid levels were determined. L. reuteri LPB P01-001 behaves as an aciduric bacteria because it grows better in a low pH medium without pH control. However, the lactic acid production yield was practically half (9.22 g.L-1) of that obtained under a constant pH of 6.5, which reached 30.5 g.L-1 after 28 hours of fermentation. The acetic acid production was also higher under pH-controlled fermentation, reaching 10.09 g.L-1 after 28 hours of fermentation. These parameters may raise the interest of those committed to the efficient production of a probiotic agent for swine

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“…Genius, which are currently being used in probiotic preparation are Lactobacillus, Bifidobacterium and Streptococcus (Enterococcus) [15]. Genius, which are currently being used in probiotic preparation are Lactobacillus, Bifidobacterium and Streptococcus (Enterococcus) [15].…”

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confidence: 99%

The possibility of lactic acid fermentation in the triticale stillage

Marković

Markov

Pejin

et al. 2011

CI&CEQ

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Triticale stillage is a by-product of bioethanol production. A research study was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken into consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and increase of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO 3 can influence lactic acid fermentation and CaCO 3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO 3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO 3 was lower than in the samples without CaCO 3 , the number of viable cells was higher for the samples with CaCO 3 , which showed that CaCO 3 protected lactic acid cells from inhibition by lactic acid. Key words: triticale stillage; lactic acid; Lactobacillus sp.; CaCO 3 .As a result of the industrial development there has been an increase of energy consumption. Conventional energy resources, such as fossil fuels, cannot meet the increasing energy demand. The quantities of conventional energy resources are limited, and their use is one of the main reasons for global warming [1]. Increased public concern about global warming has led to the development of renewable and clean energy all over the world [2]. Bioethanol produced from renewable biomass such as starch, sugar or lingocellulosic materials is believed to be one of the solutions. Raw starch materials can be produced each year in required quantity and stored during the whole year giving high bioethanol yields [3]. The great importance of starch-rich resources is a possibility of using by-products from bioethanol production processes. The by-product remaining after fermentation and distillation is known as whole stillage [4]. Stillage is the main by-product originating in distilleries, and its volume is approximately 10 times that of the ethanol Correspondening author: M. Marković,

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Isolation, identification and physiological study of Lactobacillus fermentum LPB for use as probiotic in chickens

Cited by 21 publications

References 12 publications

Efektivitas Probiotik Lactobacillus plantarum 2C12 dan Lactobacillus acidophilus 2B4 Sebagai Pencegah Diare pada Tikus Percobaan

Partial Characterization of Nine Bacteriocins Produced by Lactic Acid Bacteria Isolated from Cold-Smoked Salmon with Activity againstListeria monocytogenes

Molecular characterisation and biomass and metabolite production of Lactobacillus reuteri LPB P01-001: a potential probiotic

The possibility of lactic acid fermentation in the triticale stillage

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